3. Prepare your cookie press by placing the plunger on the tube part; turn to lock. Lift the plunger to the top, then fill the tube with dough from the bottom opening. Fit the disk of your choice into the bottom ring and screw on tightly. Press the handle until you see dough just pushing against the disk at the bottom.

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4. Place the end of the press firmly and evenly against an ungreased cookie sheet and press once on the gun. Lift the press to release a nice cookie shape on the sheet. If dough came out but did not stick, or if the shape is wonky, pick up the dough and put it back into the bowl Press out enough cookies to cover the cookie sheets, spacing them about 1 inch apart. Lightly sprinkle with colored sugar (if using).

5. Bake until cookies are light brown on the bottom, 13 to 15 minutes. Remove to wire racks to cool completely. Let cookie sheets cool completely, then repeat process with remaining dough. If the dough becomes too squishy to make defined shapes, refrigerate it for a few minutes.

6. Melt the chocolate chips in a small saucepan over extremely low heat until just barely melted. Remove from heat; whisk until smooth. Line a cookie sheet with wax paper. Spread melted chocolate on cookie bottoms and press the cookies, chocolate-side down, on the wax paper until set. Or, use chocolate to sandwich pairs of cookies. Or, drizzle melted chocolate over the cookies.

7. Store in an airtight container, with wax paper between layers, at room temperature for up to a week.